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Bread Pudding with Dried Goji Berries
In the English-speaking world, the “Goji Berry” has been widely used since the early 21st century as a synonym for a derivative of the legendary Chinese “Wolfberry”. While the origin of the word “Goji” is unclear, it is probably a simplified pronunciation of Gŏuqĭ, the Mandarin name of the plant. Renowned in Asia as a highly nutritious food, Goji Berries have been used in traditional Chinese medicine for about 1,900 years. Their undocumented legend, however, is considerably older, as Wolfberries are often linked in Chinese lore to China’s legendary First Emperor, mythical father of agriculture, and herbalist who lived circa 2,800 B.C. Gojo Berries have been said to taste somewhere between a cranberry and a cherry while others say they also taste of raspberry and plum. These delicious berries can be added to hot or cold cereals, used in trail mix, soups, with other whole fruit and in nut bars, baked goods and in tea and fruit juice blends.
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- 16 slices Bread, cubed
- 1 cup Dried Goji Berries
- 2 (12 oz.) cans Evaporated Milk
- 4 Eggs, slightly beaten
- 4 Tbsp. Butter, melted
- 3/4 cup Brown Sugar, firmly packed
- 1 Tbsp. Vanilla Extract
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Nutmeg
- 1 cup Caramel Sauce for topping
- Grease 12 x 8 inch baking dish.
- Combine bread and Goji Berries in large bowl.
- In a separate bowl combine evaporated milk, eggs, butter, sugar, vanilla extract, cinnamon and nutmeg.
- Pour egg mixture over bread mixture; combine well.
- Pour mixture into prepared baking dish. Let stand for 10 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 35 to 45 minutes or until knife inserted in center comes out clean.
- Top with caramel sauce.
Nino Salvaggio http://www.ninosalvaggio.com/